After eating this my sister Rachel announced, “This is the best quiche I have ever had.” I mean really, just about anything with leeks is good.

Ingredients

1/2 recipe Grandma’s Pie Crust

1 8oz container crimini mushrooms, sliced

3 leeks, thinly sliced and rinsed

1/2 cup water

3 tablespoons butter, divided

1 tablespoon balsamic vinegar

1/2 cup shredded swiss cheese

4 eggs

1 1/2 cups heavy cream

1/2 cup milk

salt and pepper

Preparation Instructions

Preheat oven to 375º.

In a small saucepan combine the leeks, water and 2 tablespoons butter, cover and bring to a boil. Cook until leeks are soft about 7-8 minutes. Remove from pan and set aside. Add mushrooms, balsamic vinegar and remaining tablespoon of butter to the pan and cook until soft. Then add to the leeks.

Roll out pie dough and place in a pie plate. Spread leek mixture over the bottom of the pie crust then evenly spread the cheese all over. In a medium bowl combine eggs, heavy cream, milk, salt and pepper and pour into pie crust. Bake about 30-40 minutes or until set. Remove from oven and allow to cool about 10 minutes before serving.